Restaurant General Manager

We are looking for a General Manager with the below outline of duties and responsibilities. Pay can be hourly or salary plus bonuses based on performance.

1. Role Overview

The General Manager (GM) at Generations Grill and Sports Bar is responsible for overseeing the daily operations of the restaurant and bar, ensuring high standards of service, food quality, and profitability. The GM will supervise all staff, maintain a safe and welcoming environment for customers, and work toward achieving the business’s financial and operational goals.

2. Key Responsibilities A. Operations Management

• Daily Operations: Oversee the training of personnel for proper opening and closing of the restaurant/bar, ensuring proper procedures are followed.
• Inventory Management: Monitor inventory levels, place orders, and manage waste to control costs.
• Health & Safety: Ensure compliance with all local health codes, safety standards, and labor laws.
• Facility Maintenance: Coordinate repairs and maintenance of the building, equipment, and facilities to ensure everything is in working order.

B. Staff Management

• Hiring & Training: Recruit, hire, and onboard staff. Provide training on customer service, food safety, and operational procedures.
• Team Leadership: Lead by example, ensuring that all employees maintain a positive attitude and work efficiently.
• Scheduling: Develop and maintain staff schedules based on demand and events scheduled.
• Employee Development: Offer opportunities for staff growth and advancement, provide feedback, and conduct performance reviews.

C. Customer Experience

• Customer Service Excellence: Ensure high levels of customer satisfaction through exceptional service.
• Conflict Resolution: Address and resolve any customer complaints or issues promptly and professionally.
• Marketing & Promotions: Collaborate with the team to develop promotions, events, and seasonal offers to drive foot traffic and enhance the brand.

D. Financial Management

• Cost Control: Monitor labor, food, and beverage costs, striving to stay within budget while maintaining quality service and product offerings.
• Revenue Growth: Develop and implement strategies to increase revenue through upselling, events, and improved operational efficiency.

F. Strategic Planning

• Market Research: Stay informed about industry trends, competitors, and customer preferences to drive menu innovation and customer satisfaction.
• Goal Setting: Set operational goals for the restaurant and work toward achieving them.

3. Qualifications & Skills.

• Experience: Minimum of 8 years of experience in restaurant or bar management, with a proven track record of success.
• Strong leadership and team-building abilities
• Excellent communication and interpersonal skills
• Knowledge of restaurant and bar operations, including food safety, inventory management, and labor cost control
• Ability to handle high-pressure situations and multitask effectively

4. Work Environment

• Physical Demands: Ability to stand for long periods, lift up to 25 pounds, and perform tasks in a fast-paced, noisy environment.
• Hours: Flexibility to work evenings, weekends, and holidays as needed, depending on business needs.

5. Performance Metrics

• Customer Satisfaction: Track and improve customer feedback, reviews, and satisfaction scores.
• Financial Performance: Meet or exceed sales targets, manage costs, and ensure profitability.
• Employee Retention & Engagement: Maintain a low turnover rate, high employee morale, and effective team collaboration.

6. Reporting

• Provide regular reports to the owner, staffing issues, customer satisfaction, and operational challenges.

Job Type: Full-time

Pay: $20.00 - $25.00 per hour

Expected hours: 40 – 50 per week

Benefits:

• Flexible schedule
• Health insurance
• Paid time off

Shift:

• 8 hour shift

Experience:

• Restaurant management: 3 years (Preferred)

Ability to Commute:

• Richmond, IN 47374 (Required)

Work Location: In person

Salary : $20 - $25